First clean and marinate the chicken with the given ingredients and keep aside.

If using poppy seeds, dry roast on medium heat on a skillet. Once roasted, put them aside to cool down. Once cold, place them in blender and blend into a fine paste.

Note - If you find difficulty in grinding them, add two 1 inch onion pieces along the poppy seeds.

Arrange all whole spices in a dish.

Place a deep pan over medium heat. Pour oil. Once hot, add cumin seeds, once splutter add whole spices. Saute for few seconds. Then add sliced onions, saute until translucent or become golden brown. Put ginger garlic paste and sauté till raw smell evaporates.

Note - Be cautious, saute whole mixture on medium - low heat. Do NOT burn.

Add marinated chicken and sauté on a high flame for 4- 5 minutes.

Add coriander powder, garam masala and salt to taste.

Add water enough to immerse the chicken (approx half a cup). Cook on low with the lid on flame till the chicken is fully cooked and is tender. Add poppy seeds paste and cook for few minutes till you get the right consistency. Serve andhra chicken curry with any rice or phulka.

Note - Keep stirring curry after adding poppy seeds because it is expected to stick at bottom.